An authentic Moroccan chicken tagine with tomatoes and honey, chicken thighs cooked in an onion and tomato sauce subtly spiced with a mix of cinnamon, turmeric and ginger and finished with a touch of honey. Our North African chicken stew is served with a fresh sharply flavoured lemon and coriander couscous.
Chicken
Couscous
Remove the skins from the tomatoes, lightly fry the chicken thighs on a medium heat until the skins are golden brown. Remove the chicken from the pan and add to the earthenware pot. Add the diced onion to the pan, cook till soft, Add the spice mix of cinnamon, ginger and turmeric to the onions and cook for a couple of minutes. Chop the tomatoes and add to the pan simmer for 5 minutes. Add the tomato mixture to the tagine pot, and cover and cook in the oven for 15 minutes. Remove the foil, cook for a further 10 minutes. Remove from the oven again and add the honey and carefully stir, return to the oven for 10 minutes and cook till the chicken is tender. Serve over couscous flavoured with lemon and coriander.
This recipe is easy to make and can be served in late autumn, winter and early spring, It makes the perfect dish for a dinner party and is an amazing comfort food dish . Eat this dish with the following side dishes
This is the ideal dish for a dinner party especially a north African themed party, serve it with a spicy butternut soup for starters and a chocolate pistachio cake for dessert.
This authentic recipe has a flavourful blend of spices that marry perfectly with the flavours of the onions and fresh tomatoes making a delicious sauce, the star of this recipe is the addition of honey to the dish which adds a mouth watering sweetness to the recipe
Yes this is perfect for reheating and freezing, store in an airtight container in the fridge leftovers will keep for up to 3 days. This dish freezes well so cook extra, allow to cool and then pop in your freezer for a quick cook evening meal on those extra busy days. When defrosted reheat till piping hot
IIt is traditionally a north African dish, named after the dish it is cooked in, which is an earthen ware dish with a conical lid. The meaning of the word is Greek for frying pan. Tagines are traditionally made of sliced meats, poultry or fish and flavoured with ginger, turmeric, cinnamon and saffron. paprika and chilli. This dish often have a sweet and sour element such as dates for sweetness and spices for the sour.